Hesarubele (Split Mung) Payasa - A Lip-smacking Dessert!
Finish off your nutritious dinner with a decadent treat that will definitely satisfy your sweet tooth. This payasa is a traditional South Indian dessert and is made with mung dal, coconut milk, jaggery, cardamon, cashews, raisins and aromatic saffron. It is simple to make, tastes divine, has no chemicals, and to top it off, even your kids will love it!
On a medium flame, dry roast the mung until the raw smells goes away, but before it starts to brown. Don't skip the roasting of mung dal. Roasting makes it very aromatic.
Wash mung dal, place in container in the Instant Pot (IP) with just enough water to cover the dal. Pressure cook on high for 10 minutes. Wait for pressure to release. If you are doing this on a cook-top, cover the dal with enough water and cook on medium flame, stirring frequently, until it is fully cooked. The dal should be holding its shape.
Switch IP to Sauté mode. To the cooked dal, add coconut milk, jaggery (see notes on jaggery), cardamom powder, saffron strands (save a few strands for garnish) and cook until the contents come to a gentle boil. Keep stirring gently, so the bottom doesn't burn. Follow the same procedure for cooktop on medium-low flame. Vary the jaggery based on how sweet you want it; vary the coconut milk depending on your preference for consistency.
Meanwhile on a low flame, roast cashew nuts and raisins in ghee until the cashews are browned and the raisins become plump.
Add cashew nuts and raisins to the payasa and mix well. Decorate with the remaining saffron strands. Serve hot, warm or cold.
Notes
Note on Jaggery: Jaggery is extracted from sugarcane. It is unrefined sugar and known as Bella in Kannada; it is made without filtering molasses. Traditionally, jaggery was made in rural areas and there tends to be small amounts of impurities in them, but nowadays there are industrial plants that make jaggery out of sugarcane and the produce is reasonably clean. If in doubt, add 1 cup water to 2 cups jaggery, and let this concoction slowly melt over a low flame. Stir frequently. You can filter this liquid using a sieve or a cheese cloth to make sure there is no residue.*Use organic ingredients wherever possible